Broccoli With Zesty Sauce

Submitted by breezermom

"The sour cream sauce gets its name and zesty flavor from vinegar, poppy seeds, and ground red pepper. Something a little different to do with broccoli, a vegetable that seems to make often appearances on my table! I found this at a library fundraiser."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 lb broccoli, fresh
• 2 tablespoons onions, minced
• 2 tablespoons butter, melted
• 1 1⁄2 cups sour cream
• 2 tablespoons sugar
• 1 teaspoon white vinegar
• 1⁄2 teaspoon poppy seed
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon salt
• 1 dash ground red pepper, add more if you like things spicier
• 1⁄3 cup cashews, chopped

directions

1. Trim off the leaves of the broccoli, and remove the tough ends of the stalks. I cut it into large spears. Wash broccoli thoroughly; cook in a small amount of boiling water or steam it for 8 minutes (for large stalks, less time for flowets), or until tender. Drain well. Set broccoli aside and keep warm.
2. While the broccoli is cooking, saute the onion in butter in a medium skillet over medium heat, stirring constantly until tender. Reduce the heat to low. Stir in the sour cream and the rest of the ingredients, except cashews. Cook, stirring constantly, until thoroughly heated. Pour over the reserved broccoli and sprinkle with the cashews. Serve immediately.

Reviews

[Annacia]

I read the reviews before starting this and used Jackie's suggestion of adding the sour cream last thing and just long enough to heat it. It worked beautifully and I now have another way to enjoy my fav veg. Yum!

 

[CaliforniaJan]

I made this for photo tag and I liked the nice change for standard broccoli. I made half the amount listed and that was plenty. I also used low-fat sour cream and pine nuts instead of cashews.

 

[JackieOhNo!]

This was a nice way to change plain old broccoli up a bit! I actually used a blend of fresh broccoli and cauliflower florets that I steamed in the microwave. At the last minute, instead of using onion, I decided to substitute shallot in an equal amount. I had a slight problem with the sauce, though. In cooking the sour cream, it really thinned out and became almost watery. The next time, I would add all my seasonings to the onions, and then add the sour cream just to heat through. I really liked the zestiness of the sauce, and hope I can improve on the consistency. Also, I did not add cashews (just a personal preference), and I discovered I was without poppy seeds. The taste of the sauce was still quite good. Thanks for sharing.